Swiss National Day – “Taillé aux greubons”
An essential part of the Vaud aperitif tradition, the taillé aux greubons is a staple of culinary heritage in French-speaking Switzerland.
Born from butchers’ expertise, this iconic speciality owes its unique flavour to greubons, the crispy bits left from rendering pork fat. Passed down from generation to generation, it tells the story of the Vaud countryside and of a tradition that is still alive today. But as the last pork-fat rendering workshops gradually disappear, how can this emblematic product and its authentic flavour be preserved? On the occasion of Swiss National Day, we are celebrating this speciality together with award-winning baker Christophe Ackermann, who will reveal all its secrets.
This activity is conducted in French only.
Christophe Ackermann
More information at www.ack.swiss